Welcome to my personal recipe share page. All the recipes found here are all tried and true. Some have been shared by friends and some are old family recipes. Others I've found on cooking sites, web pages and in cook books. All have been tweaked to my families liking. Please note that I don't create my own recipes and I'm not taking credit for others recipes. I'm simply sharing what has worked for us and sharing our favorites. Since I know how much I enjoy new and exciting recipes, I thought I would share them with the world! I get tired of making the same dish time and time again. It's true that while something is worthy of being enjoyed frequently, the same rotation gets old fast. The recipes you will find here, for the most part, are simple to create with easy to come by ingredients. While there may be the recipe that requires a little more effort, I can assure you that it will be worth it. There will also be plenty of crock pot creations for you to choose from. I hope that you find something here that appeals to you and that you will share your favorites with me. Enjoy and Bon Appetite!

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Wednesday, May 4, 2011

Cream Cheese Chicken

(Our friend Rachel gave us this recipe. I’m not sure where she got it from, but I’m so happy she shared it. This is one of our favorites. It’s so good. It smells fantastic cooking!)

4 boneless, skinless chicken breast
2 tbsp. Melted Butter
Salt and Pepper
2 Packages of Dry Ranch Seasoning
1 small can Cream of Chicken Soup
1 8oz block of cream cheese
1 small can chicken broth
1 medium onion, chopped
Fresh mushrooms (optional)
2 cups uncooked rice

Place chicken in bottom of crockpot. Pour melted butter over chicken and sprinkle with salt, pepper and 1 seasoning pack.  Add mushrooms. Brown chopped onion with a little olive oil. Add soup, broth, ranch seasoning and cream cheese. Cook until smooth. Remove from heat. Add rice, stir and pour over chicken. (Once I have this in the crockpot, I add water knowing the rice is going to swell. I just add as much as I think looks right.) While this is cooking, I use a large spoon to shred the chicken once it’s tender enough. This puts the chicken all throughout the rice.

Cook on high for 6 hours.


*I’ve scaled this recipe down a bit. We were having entirely too much left over. Even still, my Crockpot is full.

**To change this up a bit, you can use Spicy Ranch. (Note: I tried this and didn’t like it as well.) I’m also going to try it with onion soup.

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